2 tablespoons cold butter, plus some for greasing the pan
1 egg
3/4cup flour, plus more if needed
3/4cup finely ground cornmeal
3/4 teaspoon baking powder
1/2 teaspoon of baking soda
Salt
1/2cup buttermilk plus more if needed
1cup fresh corn kernels
2pints cherry tomatoes
2 garlic cloves
1 medium red onion
Pepper
Several sprigs of fresh basil for garnish
2ounces parmesan cheese (1/2 cup grated)
Instructions
Heat the oven to 425°F. Grease an ovenproof skillet (preferably not cast iron) with olive oil or butter. Cut 2 tablespoons of cold butter into cubes. Crack the egg into a small bowl and beat it.
Put 3/4 cup flour, 3/4 cup cornmeal, 3/4 teaspoon baking powder, 1/4 teaspoon baking soda, and a sprinkle of salt in a food processor. Add the cubed butter and pulse until the mixture looks like coarse bread crumbs.
Add the beaten egg and 1/2 cup buttermilk and pulse a few more times until the mixture comes together in a thick, sticky batter. If the mixture seems too wet, add more flour; if too dry, add more buttermilk. Fold in the cup of fresh corn kernels.
Halve the cherry tomatoes and put them in a medium bowl. Peel and thinly slice 2 garlic cloves; add them to the bowl. Trim, peel, halve, and slice the red onion. Add it to the bowl.
Put the tomato mixture in the skillet. Spoon dollops of the biscuit batter across the top.
Bake until the biscuits are golden and cooked through and tomatoes and onions are softened, 20 to 25 minutes. Strip the basil leaves from several sprigs. Grate 1/2 cup parmesan.
When the cobbler is done, sprinkle the parmesan on top and tear the basil leaves over all. Drizzle with a little olive oil if you like. Serve hot, warm, or at room temperature.